hennick pierogi

5 lbs potatos
500g brick of Velveeta chees
pepper
3 eggs
3/4 cup mazola oil
7-9 cups flour
1/4 cup cold water
2 cups boiling water

The stuffing

Cook the potatoes in boling water
when soft but not mushy, drain the water and add velveta (that is the best cheese to use as it melts good) (i wonder if brie would also work)
Mash up the cheese with the potatoes and add some pepper. Cool the potatoes and start making the dough.
it comes melted already

the dough

Beat the eggs with corn oil.
Beat in cold water then add the boling water
old in to flour and knead it well
Divide in to four equal parts so it is easier to work with.

Flour the table or bread board to work on
. Flour on your hands a bit and on the rolling pin.
Roll out the dough. 
use a sharp knife to cut the triangles 
place a spoonful of potatoe on each perogie and pinch the sides to close
You can wet your fingers to assist in helping the sides stick.
Place perogies in boiling water to cook.
Once they start floating they are pretty much cooked.
Take them out individually and roll in melted butter--then eat.

to freeze the perogies
.place uncooked perogies on a cookie sheet covered in a clean tea towel
in a single layer
. Place in the freezer until mostly frozen , 
then take them and put them in a plastic freezer bag or container.
